SWEET AND SOUR TERIYAKI CHICKEN RECIPES
SWEET & SOUR TERIYAKI CHICKEN - 8 SMART POINTS | LAALOOSH
Tangy sweet and sour sauce combines to lighten the dark and rich flavor of teriyaki. Combine this delicious sauce with tender chicken and your favorite stir-fry vegetables for a delicious Asian themed meal. Perfect with brown rice or whole grain noodles.
Provided by Wendy
Categories Main Dish
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Combine the pineapple, vinegar, sugar, soy sauce, water and ginger in a small saucepan.
- Bring to a boil and cook for about 3 minutes.
- Mix together the reserved pineapple juice and cornstarch.
- Mix the cornstarch mixture into the sauce and stir until thickened.
- Meanwhile, cook the chicken in a skillet over medium heat until no longer pink.
- Add the broccoli and steam for about 5 minutes, or until it begins to get tender.
- Add the bell peppers and onions to the pan and cook for an additional 2 minutes.
- Add the thickened sauce and cook for 1-2 more minutes.
- Serve hot, with brown rice or whole grain noodles, if desired.
SWEET & SOUR GRILLED TERIYAKI CHICKEN | JUST A PINCH RECIPES
We never thought to mix teriyaki chicken with sweet and sour vegetables, but we're sure thankful Allison did. The combination is fantastic. The saltiness from the chicken and the slight sweetness from the peppers and onions is an excellent fusion of flavors. This dish would go great served with tortillas or over a bed of Jasmine rice. It's delicious!
Provided by Allison Hazell @ahazell
Categories Chicken
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 20
Steps:
- 8-24 hours before cooking, whisk together marinade ingredients.
- Marinate chicken thighs.
- Prepare grill to medium-high heat.
- Put oil for veggies into a large foil pan.
- Add all of the sliced onions and peppers. DO NOT ADD vinegar and sugar yet! Put foil cover over this veggie pan.
- Saute veggies in pan. Cover grill. Check and stir/turn periodically. Let veggies soften and start to brown just a bit.
- Put marinated chicken thighs on grill. These don't take too long... maybe 5 minutes on each side. Make sure they get glazy/crispy on the outside. But don't cook too long.
- Put to the side or on a top rack when you think they are done.
- Combine the vinegar and sugar.
- To the browned/sauteed veggies add vinegar and sugar, lighty mix.
- When sugar is melted and everything is mixed, add grilled chicken thighs... nestle them into the veggies. Cover grill and heat for 3-5 minutes.
- Sprinkle fresh parsley or cilantro on top for garnish (if desired) and serve!
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SWEET-AND-SOUR TERIYAKI WINGS RECIPE - FOOD.COM
The name says its all! Sweet-and-sour sauce can sometimes be called duck sauce. They are pretty interchangeable and can be found in the supermarket ethnic aisle. Taste may differ by brand, so if you like the sauce on the sweet side, you can add 1 to 2 tablespoons of brown sugar to it. If you like it spicy, you might want to add 2 to 3 dashes of hot pepper sauce.
From food.com
Total Time 1 hours
Calories 1346.5 per serving
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Total Time 1 hours
Calories 1346.5 per serving
- Combine the remaining ingredients in a large bowl. Place the chicken wings in the sauce and toss to coat well. Place the coated wings back on the baking sheets and return them to the oven; cook for 25 minutes longer or until the glaze begins to caramelize and the chicken is cooked through.
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SWEET AND SOUR TERIYAKI CAULIFLOWER CHICKEN STIR FRY ...
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From recipemagik.com
Total Time 40 minutes
Category Dinner, Main Course
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Calories 267 kcal per serving
- Garnish with Sesame Seeds and Green Onions.Serve this Sweet and Sour Teriyaki Chicken Cauliflower with some Rice and enjoy it with the Teriyaki sauce!
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CLASSIC SWEET AND SOUR CHICKEN - KIKKOMAN RECIPES
From kikkoman.eu
Total Time 35 minutes
Calories 2788 kcal per serving
Total Time 35 minutes
Calories 2788 kcal per serving
- Heat the oil in a large frying pan or wok. Add the chicken and cook until browned on both sides. Add the onion, and garlic and fry for a couple of minutes, stirring well. Throw in the peppers, baby sweetcorn and stirfry for 3-4mins until softened. Make the sauce by mixing the ketchup, Kikkoman Soy Sauce, white wine vinegar, sugar and cornflour in a small bowl. Add the ginger and drained pineapple chunks to the pan, then stir in the sweet and sour sauce. Make up the pineapple juice to approx. 300ml with either a little water or stock and add to the pan. Cover and simmer for 10mins, stirring occasionally. If the colour is a little pale, add the tomato puree for a richer sauce. Serve with rice or noodles. For super succulent chicken, why not try ‘velveting’ the chicken before cooking. This is an authentic Chinese cooking technique, used to prevent overcooking and give a smooth moist texture to the meat. Before cooking the chicken, toss it in a mixture made from 1tbsp cornflour and 1 egg white. Leave it to marinate for 30mins in the fridge. When ready to cook, heat 2-3cm oil in a pan and quickly fry the chicken for about 30seconds, until it turns white. Lift it out of the oil, drain on a plate, then add to the recipe after the onions and garlic, stirring well and allowing it to cook through. This is so quick and easy to make, vary the vegetables and meat depending on what’s in the fridge, and the sweet and sour sauce comes together in seconds. Better than the take away!
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CLASSIC SWEET AND SOUR CHICKEN - KIKKOMAN RECIPES
From kikkoman.eu
Total Time 35 minutes
Calories 2788 kcal per serving
Total Time 35 minutes
Calories 2788 kcal per serving
- Heat the oil in a large frying pan or wok. Add the chicken and cook until browned on both sides. Add the onion, and garlic and fry for a couple of minutes, stirring well. Throw in the peppers, baby sweetcorn and stirfry for 3-4mins until softened. Make the sauce by mixing the ketchup, Kikkoman Soy Sauce, white wine vinegar, sugar and cornflour in a small bowl. Add the ginger and drained pineapple chunks to the pan, then stir in the sweet and sour sauce. Make up the pineapple juice to approx. 300ml with either a little water or stock and add to the pan. Cover and simmer for 10mins, stirring occasionally. If the colour is a little pale, add the tomato puree for a richer sauce. Serve with rice or noodles. For super succulent chicken, why not try ‘velveting’ the chicken before cooking. This is an authentic Chinese cooking technique, used to prevent overcooking and give a smooth moist texture to the meat. Before cooking the chicken, toss it in a mixture made from 1tbsp cornflour and 1 egg white. Leave it to marinate for 30mins in the fridge. When ready to cook, heat 2-3cm oil in a pan and quickly fry the chicken for about 30seconds, until it turns white. Lift it out of the oil, drain on a plate, then add to the recipe after the onions and garlic, stirring well and allowing it to cook through. This is so quick and easy to make, vary the vegetables and meat depending on what’s in the fridge, and the sweet and sour sauce comes together in seconds. Better than the take away!
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Reviews 5
Total Time 20 minutes
Category Side Dish, Sauces and Condiments, Sauces, Teriyaki Sauce and Marinade Recipes
Calories 63.3 calories per serving
From allrecipes.com
Reviews 5
Total Time 20 minutes
Category Side Dish, Sauces and Condiments, Sauces, Teriyaki Sauce and Marinade Recipes
Calories 63.3 calories per serving
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Reviews 5.0
Total Time 25 minutes
Calories 661.2 per serving
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Reviews 5.0
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